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    <title>松鼠桂鱼 - 苏菜经典</title>
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                    <h1 class="text-4xl font-bold mb-2">松鼠桂鱼</h1>
                    <p class="text-xl opacity-90">Squirrel Mandarin Fish</p>
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                        <span class="flavor-tag">酸甜</span>
                        <span class="flavor-tag">酥脆</span>
                        <span class="flavor-tag">鲜香</span>
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                        <span class="delicate-tag"><i class="fas fa-star mr-1"></i>刀工精湛</span>
                        <span class="delicate-tag"><i class="fas fa-crown mr-1"></i>宫廷名菜</span>
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                        <span>难度: 高</span>
                        <span class="mx-2">•</span>
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                        <span>时间: 40分钟</span>
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                    <p class="text-gray-700 dark:text-gray-300 mb-4">
                        松鼠桂鱼是江苏省苏州市地方传统名菜，属苏菜系。当炸好的鳜鱼（或桂鱼）上桌时，随即浇上热气腾腾的卤汁，它便吱吱地"叫"起来，因活像一只松鼠而得名。这道菜成菜后，形如松鼠、外脆里嫩、色泽橘黄，酸甜适口，并有松红香味。
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                        松鼠桂鱼的前身是松鼠鱼。清代《调鼎集》中有记载为："取季鱼，肚皮去骨，拖蛋黄，炸黄，作松鼠式。油、酱油烧"。季鱼，即石斑鱼。这条记载间接证明苏州乾隆年间有"松鼠鲤鱼"的传说是可能的。
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                        <i class="fas fa-cut mr-2 text-blue-600"></i>刀工技艺
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                        松鼠桂鱼最考验厨师的刀工技巧。制作时需要将鱼去骨后，剖花刀，刀法要求精湛，刀刀到位却不能切断鱼皮。
                        剖好花刀的鱼身经拍粉油炸后自然卷曲，形似松鼠，造型美观，这也正是苏菜"刀工精细"特点的完美体现。
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                        松鼠桂鱼已有二百多年的历史。相传乾隆皇帝下江南时，曾微服至苏州松鹤楼菜馆用膳，厨师用鲤鱼出骨，在鱼肉上刻花纹，加调味稍腌后，拖上蛋黄糊，入热油锅炸熟后，浇上熬热的糖醋卤汁，形状似鼠，外脆里嫩，酸甜可口，乾隆皇帝吃后很满意，后来苏州官府传出乾隆在松鹤楼吃鱼的事，此菜便名扬苏州。
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                    <div class="step-card">
                        <h3 class="text-lg font-semibold mb-2 dark:text-white">
                            <span class="step-number">1</span>处理鱼
                        </h3>
                        <p class="text-gray-700 dark:text-gray-300">
                            将桂鱼去鳞、鳃、内脏，洗净后斩去鱼头，从鱼头下巴处剖开。沿脊骨两侧平片至尾部，去掉脊骨，鱼尾相连。
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                        <h3 class="text-lg font-semibold mb-2 dark:text-white">
                            <span class="step-number">2</span>切花刀
                        </h3>
                        <p class="text-gray-700 dark:text-gray-300">
                            将鱼肉皮朝下放在砧板上，用刀先直剞，再斜剞，深至鱼皮，成菱形刀纹。用料酒、精盐调匀，抹在鱼头和鱼肉上，再滚上干淀粉。
                        </p>
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                        <h3 class="text-lg font-semibold mb-2 dark:text-white">
                            <span class="step-number">3</span>油炸
                        </h3>
                        <p class="text-gray-700 dark:text-gray-300">
                            将鱼头、鱼肉放入热油锅中炸至淡黄色捞起。待油温升至七成热时，再放入复炸至金黄色捞出装盘，装上鱼头拼成松鼠形。
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                        <h3 class="text-lg font-semibold mb-2 dark:text-white">
                            <span class="step-number">4</span>制作卤汁
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                        <p class="text-gray-700 dark:text-gray-300">
                            锅内留油少许，放入葱白段、蒜末、笋丁、香菇丁、豌豆炒熟，加入料酒、酱油、白糖、香醋、猪肉汤烧开，用湿淀粉调稀勾芡，加入热油搅匀。
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                            <span class="step-number">5</span>浇汁
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                        <p class="text-gray-700 dark:text-gray-300">
                            将卤汁淋在鱼身上，发出"吱吱"声，形如松鼠，撒上熟虾仁和火腿末即可。
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                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>桂鱼</span>
                                <span class="text-blue-600 dark:text-blue-400">1条(约750克)</span>
                            </li>
                        </ul>
                    </div>

                    <div class="ingredient-card">
                        <h3 class="font-semibold dark:text-white mb-2">辅料</h3>
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                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>熟虾仁</span>
                                <span class="text-blue-600 dark:text-blue-400">30克</span>
                            </li>
                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>熟笋丁</span>
                                <span class="text-blue-600 dark:text-blue-400">20克</span>
                            </li>
                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>水发香菇丁</span>
                                <span class="text-blue-600 dark:text-blue-400">20克</span>
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                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>青豌豆</span>
                                <span class="text-blue-600 dark:text-blue-400">15克</span>
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                        </ul>
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                    <div class="ingredient-card">
                        <h3 class="font-semibold dark:text-white mb-2">调味料</h3>
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                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>料酒</span>
                                <span class="text-blue-600 dark:text-blue-400">2汤匙</span>
                            </li>
                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>精盐</span>
                                <span class="text-blue-600 dark:text-blue-400">1茶匙</span>
                            </li>
                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>白糖</span>
                                <span class="text-blue-600 dark:text-blue-400">200克</span>
                            </li>
                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>香醋</span>
                                <span class="text-blue-600 dark:text-blue-400">100克</span>
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                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>番茄酱</span>
                                <span class="text-blue-600 dark:text-blue-400">100克</span>
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                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>葱白段</span>
                                <span class="text-blue-600 dark:text-blue-400">10克</span>
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                                <span>蒜末</span>
                                <span class="text-blue-600 dark:text-blue-400">5克</span>
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                                <span>干淀粉</span>
                                <span class="text-blue-600 dark:text-blue-400">60克</span>
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                                <span>猪肉汤</span>
                                <span class="text-blue-600 dark:text-blue-400">100克</span>
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                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>湿淀粉</span>
                                <span class="text-blue-600 dark:text-blue-400">35克</span>
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                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>芝麻油</span>
                                <span class="text-blue-600 dark:text-blue-400">15克</span>
                            </li>
                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>熟猪油</span>
                                <span class="text-blue-600 dark:text-blue-400">1500克</span>
                            </li>
                        </ul>
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                <!-- 营养信息 -->
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                        <i class="fas fa-apple-alt mr-2 text-blue-600"></i>营养信息
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                    <div class="nutrition-grid">
                        <div class="nutrition-item">
                            <div class="nutrition-value">320</div>
                            <div class="nutrition-label">卡路里</div>
                        </div>
                        <div class="nutrition-item">
                            <div class="nutrition-value">25g</div>
                            <div class="nutrition-label">蛋白质</div>
                        </div>
                        <div class="nutrition-item">
                            <div class="nutrition-value">12g</div>
                            <div class="nutrition-label">脂肪</div>
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                        <div class="nutrition-item">
                            <div class="nutrition-value">28g</div>
                            <div class="nutrition-label">碳水化合物</div>
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                        * 营养信息为每份估算值，实际数值可能因食材和烹饪方式有所不同
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                        <i class="fas fa-lightbulb mr-2 text-blue-600"></i>烹饪技巧
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                    <ul class="text-gray-700 dark:text-gray-300 list-disc pl-5 space-y-2">
                        <li>切花刀时刀深至鱼皮但不要切断，这样炸后才能卷曲成松鼠形</li>
                        <li>拍粉要均匀，特别是刀纹深处也要拍到，炸时才不会粘连</li>
                        <li>油温要控制好，第一次炸定型，第二次炸至酥脆</li>
                        <li>卤汁要趁热浇在刚炸好的鱼上，才能发出"吱吱"声</li>
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